Grilled Chicken Chimichangas

Thank you Chin Deep



For the chicken marinade:
2 Tablespoons olive oil

2 Tablespoons cumin

2 teaspoons cinnamon

1/2 teaspoon garam masala

2 teaspoons onion powder

2 Tablespoons Mrs. Dash Garlic Herb mix

1/4 cup apple cider vinegar

2 Tablespoons honey

 

For Chimichangas:

3 large boneless, skinless chicken breasts

12 (8 inch) flour tortillas

12 oz. shredded Monterey Jack cheese or Pepper Jack cheese

8 green onions, chopped

vegetable oil for frying

 

Toppings:

plain greek yogurt OR sour cream

salsa

pico di gallo

guacamole

shredded lettuce

chopped cilantro

hot sauce (your favorite

 

• Combine all marinade ingredients in a large, heavy duty Ziploc bag.
• Add 3 large, boneless skinless chicken breasts.
• Marinate for 2 to 24 hours in a refrigerator.
• Grill or cook until juices run clear and chicken is completely cooked through.
• Shred meat and set aside
• Spoon cooked, shredded chicken onto tortillas.
• Top with about 3 to 4 Tablespoons shredded cheese and a sprinkling of green onions.
• Roll up, burrito-style.
• Heat  1 inch of vegetable oil in a heavy skillet over medium-high heat.
• Add the rolled up chimichangas and fry until golden brown, rolling and flipping as needed so they get evenly cooked without burning.
• Serve with desired toppings.
• This recipe will serve 8 to 10 people